Full recipe>>> Crispy Parmesan Zucchini Potato Muffins 🧀 Crispy Parmesan Zucchini Potato Muffins
🥔 Ingredients
1 cup grated zucchini (about 1 medium)
1 cup grated potato (1–2 small potatoes)
½ cup grated Parmesan cheese
1 large egg
¼ cup all-purpose flour (or breadcrumbs for extra crunch)
2 tbsp chopped green onions (optional)
1–2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano or Italian seasoning
¼ tsp paprika (optional, for flavor)
2 tbsp olive oil (plus extra for greasing)
👩🍳 Instructions
1. Prep the veggies
Grate the zucchini and potato.
Place them in a clean cloth and squeeze out as much moisture as possible (this step is key for crispiness).
2. Mix
In a bowl, combine zucchini, potato, Parmesan, egg, flour, garlic, and seasonings.
Stir until everything is well combined.
3. Fill the muffin tin
Preheat oven to 200°C (400°F).
Grease a muffin tin well (or use liners).
Spoon mixture into each cup and press down firmly so they hold shape.
4. Add crisp factor
Drizzle a little olive oil on top of each muffin.
5. Bake
Bake for 25–30 minutes until golden brown and crispy on the edges.
6. Cool & serve
Let them cool for 5–10 minutes before removing.
Serve warm for best texture. 🍽️ Serving Ideas
Serve with sour cream, garlic yogurt dip, or spicy ketchup.
Pair with eggs for breakfast or grilled chicken for dinner.